Servings: 8 Prep: 5 mins Cook: 0 mins Total: 5 mins
This dip is so easy and so tasty and so absolutely yummy … it’s so hard to believe that it’s so acceptable for us to eat!
Artichoke dips aren’t uncommon, nor are artichoke dips with parmesan and/or frozen spinach (all good combinations in their own right!). I just happened to have a bunch of basil lying around and a bunch of pesto in the freezer at the time. When I saw that … the whole thing just … CLICKED! I’m glad it did, too! The end result is a thoroughly delicious and filling dip.
Enjoy it with Hazelnut-Parmesan Crackers!
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup basil pesto
- 8 whole artichoke hearts in oil cut into 8 wedges, each
- salt and fresh cracked pepper to taste
Instructions
- Mix the ingredients.
- Serve!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …
Did you mix the pesto in the dip or just spoon it over the top? It looks tasty!
Hi Shawna, I mixed it in. I only added the dollop on top as a garnish. The rest is mixed in. You could do both, like I did in the photo. It works and is just as tasty!
Can you make this ahead?
—Reply posted by Meredith on 1/31/2016
Thank you! I just needed to make it the night before as well. Sounds perfect. Thanks for your help!
By the way, the hazelnut/parmesan crackers are delicious!
—Reply posted by DJ on 1/30/2016
Hi Meredith. It depends on HOW FAR ahead, but … Yes. Definitely. When I make it, I always make it the day before. I also typically make a big batch, so that some of it lingers in the fridge and I just snack on it for the following week. It keeps quite well, actually. I hope this helps! 🙂
Thanks for a marvelous posting! I certainly enjoyed reading it, you can be a great author.
I will be sure to bookmark your blog and may come back later in life.
I want to encourage you to continue your great job, have a nice evening!
Hi, DJ,
I served your Artichoke-Pesto dip at a dinner party last night and it was a huge hit. I made my own Pesto using the CULINARIA.com website recipe since the store bought brand I bought was awful.
Thank you for a terrific, easy recipe that I will be using over and over.
By the way, are you familiar with the Culinaria website? I only recently discovered it, and although it is not a low carb website, there are many wonderful recipes that are low carb and many others that can be easily adapted to keto/low carb. The recipes, like yours, are written by a professional chef. One nice feature it it’s nutritional data. (Nothing as detailed as yours, but still very helpful.)
Thank you again for this incredible website and all the information and DELICIOUS food you share with us.
Carole
Has anyone tried cooking the dip so it can be eaten warm? I’m concerned the oil from the pesto will separate as it cools and will be gross.